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–+ servings
Easter Mini Egg Brownies

Mini Egg Brownies

Jennifer Ryan
How to make the best Mini egg chocolate brownies, the perfect Easter dessert recipe. Rich, gooey, and the fudgiest brownies ever.
5 from 17 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American, British
Servings 15
Calories 406 kcal

Equipment

Ingredients
  

Instructions
 

  • First, preheat your oven to 170 °C and line a square 9x9 tin with parchment paper, and set it to one side.
    Preheat oven 170 degrees
  • Add your sugar to a mixing bowl.
    360 grams Caster sugar
    Adding sugar into a mixing bowl
  • Next, melt your butter and 120g of dark chocolate in separate bowls using a microwave, then pour them into your bowl of sugar and whisk until combined.
    120 grams Dark chocolate, 165 grams Unsalted Butter
    Adding melted chocolate and melted butter to the brownie mix.
  • Add your eggs to the brownie mixture and mix again.
    2 Eggs
    Adding eggs to the brownie mix
  • Add in your vanilla extract.
    1 Teaspoon Vanilla extract
    Adding vanilla extract to brownies recipe
  • Sieve your flour, cocoa powder, and salt and mix until well incorporated.
    75 grams Cocoa powder, 120 grams Plain flour, ¼ Teaspoon Salt
    adding cocoa powder to brownie mix
  • Fold in your chocolate chips and mini eggs into the brownie mixture and mix well.
    100 grams White chocolate chips, 100 grams Dark chocolate chips, 100 grams Cadbury's Mini eggs
    Adding chocolate chips and mini eggs to the brownie mix
  • Empty the brownie mixture into your lined tin.
    Mini Egg chocolate brownie mix in baking tin
  • Decorate your brownies by placing a Mini egg on the center of each square that will be cut. This size pan can be cut into 15 squares.
    60 grams Cadbury's Mini eggs
    Topping chocolate brownies with Cadbury Mini Eggs
  • Then bake your brownies for 25 minutes. Once your brownies have finished baking, place your pan onto a cooling rack.
    Mini egg brownies hot out of the oven
  • After 5 minutes, remove the brownies from the tin and place them onto the cooling rack to finish cooling.
    Mini Egg brownies cooling ready to serve
  • Once fully cooled, remove the parchment paper and slice your mini egg brownies into 15 portions, and serve.
    Mini egg brownies from scratch on a cake stand

Video

How to make Easter Brownies | Mini Egg Brownie Recipe
Watch this video on YouTube.

Notes

Tips & Tricks
If using a microwave to melt your chocolate, microwave in 30-second intervals. Stir the chocolate with a spatula in between each 30-second cooking time until all the chocolate has melted.
Wait for the brownies to be fully cooled before cutting into squares, if you try and cut them when warm they can stick to your knife and break.
The brownies with last for about 4 to 5 days in an airtight container or cake tin at room temperature. 

Nutrition

Calories: 406kcalCarbohydrates: 54gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 47mgSodium: 65mgPotassium: 215mgFiber: 3gSugar: 41gVitamin A: 312IUVitamin C: 1mgCalcium: 53mgIron: 2mg
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